Steamed Nian Gao with Coconut (Nian Gao Onde Onde) 椰丝蒸年糕

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Instructions

 

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  First, mix together grated white coconut, palm sugar flavoured grated coconut and salt in a shallow bowl. Set aside for later use.

  See how to make Palm Sugar Coconut Filling:

  https://huangkitchen.com/pandan-coconut-huat-kueh
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  Then, cut hardened nian gao into thin slices.
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  Place the nian gao slices on a large, heat-proof plate lined with oiled banana leaf.
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  Prepare steamer by bringing a wok of water to a boil. Place the plate of sliced nian gao into the steamer.
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  Cover with lid and steam on medium heat for 10 minutes.
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  When done, remove the soft and melted nian gao from steamer.
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  Using 2 teaspoons, scape a piece of the sticky nian gao onto one of the spoons.
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  Then, roll it in the aromatic coconut mixture to form into a ball. Toss well to evenly coat the nian gao with the grated coconut.
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  Place on serving plate and repeat the same for the rest of the sticky nian gao.
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  For better presentation, make a pandan leaf casing for the steamed nian gao.
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  Place the coconut coated nian gao into the prepared casing and serve immediately. Best eaten warm with hot chinese tea. As always, ENJOY!